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Food Science and Biotechnology|September 29, 2018
Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentationYun-Jeong Choi, Hae-Won Lee, Ji-Hee Yang, et al.
Food Science and Biotechnology|September 29, 2018
Preventive effect of Ephedra sinica extract on UVB-induced COX-2 and MMP-1 expressionSu Jeong Ha, Chang Joo Lee, Sung Keun Jung
Food Science and Biotechnology|September 29, 2018
Improvement of gastroprotective and anti-ulcer effect of kenaf seed oil-in-water nanoemulsions in ratsAi Mun Cheong, Zu Wen Tan, Nwabueze Okechukwu Patrick, et al.
Food Science and Biotechnology|September 29, 2018
Synergistic effect of Korean red ginseng and Pueraria montana var. lobata against trimethyltin-induced cognitive impairmentYoung-Min Seo, Soo Jung Choi, Chan Kyu Park, et al.
Food Science and Biotechnology|September 29, 2018
Evaluation of the microbiological status of raw pork meat in Korea: modification of the microbial guideline levels for meatHye-Jin Kim, Aera Jang
Food Science and Biotechnology|May 17, 2019
Extraction of polysaccharides under vacuum condition from Lentinus edodes stipe and their antioxidant activities in vitroShunfeng Li, Anjian Wang, Lina Liu, et al.
Food Science and Biotechnology|May 17, 2019
Predictive model of Staphylococcus aureus growth on egg productsWon-Seok Choi, Nari Son, Jun-Il Cho, et al.
Food Science and Biotechnology|May 17, 2019
Mycotoxins' evaluation in wheat flours used in Brazilian bakeriesAndressa Lanza, Rosselei Caiél da Silva, Ingrid Duarte Dos Santos, et al.
Food Science and Biotechnology|March 11, 2022
Application of food-grade natural antimicrobials for the control of crop disease caused by phytopathogensJi-Yeon Kim, Sun-Young Lee
Food Science and Biotechnology|March 11, 2022
Increased shelf life of Oncorhynchus mykiss (Rainbow trout) through Cu-Clay nanocompositesArmin Azari, Hamed Ahari, Amir Ali Anvar
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